Comprehensive Overview

Tea, coffee, and cocoa products require rigorous analytical testing to verify grade purity, caffeine content, moisture levels, artificial color additives, ochratoxin A mycotoxins, and heavy metal residues. Our FSSAI and ISO 17025 accredited laboratory tests black tea, green tea, roast coffee beans, instant coffee powder, and cocoa butter.

Applicable Regulatory Standards & Testing Protocols

✓ IS 3633 (Black Tea Specification) ✓ IS 2791 (Soluble Coffee Powder Specification) ✓ FSSAI Food Safety Standards Regulations 2011

Analyzed Parameters & Test Methods

Caffeine Content (%) & Total Ash (%)

Moisture Content (%) & Water Soluble Extract (%)

Crude Fiber (%) & Acid Insoluble Ash (%)

Ochratoxin A (Mycotoxin in µg/kg)

Heavy Metals: Lead, Copper, Iron, Arsenic

Synthetic Water Soluble Colors (Non-permitted dyes screening)

Pesticide Residues (Ethion, Dicofol, Copper Oxychloride)

Sample Intake & Turnaround Protocol

500g Packaged Product Sample | Turnaround Time: 4 - 5 Working Days

Key Scope & Execution Deliverables

HPLC caffeine and polyphenol quantification

Screening for non-permitted artificial color additives (e.g., Prussian Blue, Indigo)

Full FSSAI certification report for export and domestic retail distribution

Ochratoxin A mycotoxin testing for cocoa and coffee bean consignments

Key Business & Regulatory Benefits

Guarantees export clearance for international tea and coffee buyers

Protects brand reputation against adulteration and synthetic dye contamination

Required Document Checklist

Product Spec Sheet & Batch Number
FSSAI Manufacturing License